chef
Posted on May 22, 2026 by a licensed third-party for Employer details Don Quixote Restaurant
Job details
Education: No degree, certificate or diploma. Work site environment: Odours. Hot. Cold/refrigerated. Work setting: Formal dining room. Restaurant. Ranks of chefs: Executive chef. Tasks: Estimate amount and costs of supplies and food items. Maintain records of food costs, consumption, sales and inventory. Analyze operating costs and other data. Demonstrate new cooking techniques and new equipment to cooking staff. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Prepare and cook complete meals and specialty foods for events such as banquets. Supervise cooks and other kitchen staff. Prepare and cook food on a regular basis, or for special guests or functions. Prepare and cook meals or specialty foods. Requisition food and kitchen supplies. Arrange for equipment purchases and repairs. Plan menus and ensure food meets quality standards. Prepare dishes for customers with food allergies or intolerances. Recruit and hire staff. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Wash, peel and cut vegetables and fruit. Food preparation. Food safety/handling skills. Plan, organize and oversee operational logistics of the organization. Prepare and cook complete meals or individual dishes and foods. Determine the size of food portions and costs. Supervision: 1 to 2 people. Cuisine specialties: Italian cuisine. European. Vegetarian. International. Brazilian. Portuguese. Spanish. Gluten-free. Mediterranean cuisine. Vegan. Food specialties: Bakery goods and desserts. Cereals, grains and pulses. Cold kitchen. Eggs and dairy. Fish and seafood. Meat, poultry and game. Stocks, soups and sauces. Vegetables, fruits, nuts and mushrooms. Screening questions: Are you authorized to work in Canada?. Are you available to start on the date listed in the job posting?. Do you have experience working in this field?. Do you live near the job location?. Employment terms options: Evening. Shift. Flexible hours. Experience: 3 years to less than 5 years. Employment terms options: Morning. Night. On call. To be determined. Day. Weekend. Overtime required. Overtime available.- Location 1331 1/2 St Clair Ave WestToronto, ONM6E 1C3
- Work location On site
- Salary$36.00HOUR hourly / 44 hours per week
- Terms of employment Permanent employmentFull time
- Overtime required, Morning, Day, Evening, Night, Weekend, Shift, On call, Flexible hours, To be determined, Overtime available
- Starts as soon as possible
- vacancies 1 vacancy
- Source Job Bank #3581722
Overview
Languages
English
Education
- No degree, certificate or diploma
Experience
3 years to less than 5 years
On site
Work must be completed at the physical location. There is no option to work remotely.
Work site environment
- Odours
- Hot
- Cold/refrigerated
Work setting
- Formal dining room
- Restaurant
Ranks of chefs
- Executive chef
Responsibilities
Tasks
- Estimate amount and costs of supplies and food items
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
- Demonstrate new cooking techniques and new equipment to cooking staff
- Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
- Create new recipes
- Instruct cooks in preparation, cooking, garnishing and presentation of food
- Prepare and cook complete meals and specialty foods for events such as banquets
- Supervise cooks and other kitchen staff
- Prepare and cook food on a regular basis, or for special guests or functions
- Prepare and cook meals or specialty foods
- Requisition food and kitchen supplies
- Arrange for equipment purchases and repairs
- Plan menus and ensure food meets quality standards
- Prepare dishes for customers with food allergies or intolerances
- Recruit and hire staff
- Supervise activities of sous-chefs, specialist chefs, chefs and cooks
- Train staff in preparation, cooking and handling of food
- Leading/instructing individuals
- Wash, peel and cut vegetables and fruit
- Food preparation
- Food safety/handling skills
- Plan, organize and oversee operational logistics of the organization
- Prepare and cook complete meals or individual dishes and foods
- Determine the size of food portions and costs
Supervision
- 1 to 2 people
Experience and specialization
Cuisine specialties
- Italian cuisine
- European
- Vegetarian
- International
- Brazilian
- Portuguese
- Spanish
- Gluten-free
- Mediterranean cuisine
- Vegan
Food specialties
- Bakery goods and desserts
- Cereals, grains and pulses
- Cold kitchen
- Eggs and dairy
- Fish and seafood
- Meat, poultry and game
- Stocks, soups and sauces
- Vegetables, fruits, nuts and mushrooms
Who can apply for this job?
You can apply if you are:
- a Canadian citizen
- a permanent resident of Canada
- a temporary resident of Canada with a valid work permit
Do not apply if you are not authorized to work in Canada. The employer will not respond to your application.
Advertised until
2026-06-19
Important notice: This job posting was posted directly by the employer on Job Bank. The Government of Canada has taken steps to make sure it is accurate and reliable but cannot guarantee its authenticity.
Report a problem with this job posting
Page details
- Date modified: